Gluten-free muffins with a tender, moist crumb full of chocolate chips.
1 cup almond milk (less 1 tablespoon)
1 tablespoon white vinegar or apple cider vinegar
2 1/4 cups gluten-free flour mix*
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate morsels (dairy-free & gluten-free)**
1 cup sugar
2 large eggs
1/2 cup expeller-pressed coconut oil, melted and cooled***
1 tablespoon vanilla extract
Preheat oven to 425°. Prepare a 12-cup muffin pan by spraying it with non-stick spray or line with paper cups.
Place 1 tablespoon vinegar into a glass measuring cup and add almond milk up to the 1 cup mark. Stir, then set aside.
Whisk the gluten-free flour, baking powder, baking soda, and salt together in a large mixing bowl. Stir in the chocolate chips. Set aside.
In a smaller bowl whisk together the eggs, sugar, almond milk mixture, melted and cooled coconut oil, and vanilla.
Mix the wet ingredients with the dry ingredients until combined.
Fill muffin cups almost full and bake for 5 minutes at 425°. Then lower the temperature to 375° and bake for 13-15 more minutes until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 5 minutes and then remove the muffins from the pan and continue to cool on the wire rack.
Enjoy warm or completely cool and store in a sealed container for 3-4 days. Can be frozen for up to 3 months.
*Favorite gluten-free flour mix – Pamela’s and Better Batter.
**Dairy-Free Chocolate Chips – Enjoy Life or Nestle Allergy Free
***Expeller-pressed coconut oil does not have a coconut flavor. It’s easiest to melt the coconut oil first and then measure out the 1/2 cup. Allow to cool before adding to the mix.
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